Some people arrive in hospitality through management.
Some arrive through the floor.

Today, we’re joined by someone who has built his career step by step — service by service — through some of the most demanding rooms in the world.

Aurélien Mouren is Venue Director at The MAINE Mayfair — a room that is consistently full, high-energy, and unforgiving if standards slip.

But that position is built on years in service.

Starting in Paris — Buddha Bar and Costes — learning rhythm and expectation early.

Then Jean-Georges in New York — a shift into precision and global standards.

Back to Paris.
Then London.

Mews of Mayfair.
Roka Charlotte Street — one of the most disciplined dining rooms in the city.

Then into scale.

Sea Containers.
Soho House.
Shangri-La — overseeing food and beverage at hotel level.

Then into some of London’s most high-pressure, high-expectation rooms.

Coya Mayfair.
Park Chinois.

And now — The MAINE.

Different cities. Different formats.
But the same constant — the room is full, and the standard has to hold.

Aurélien, welcome to NO RESERVATION.

Some restaurants are quiet and precise.
Some feel like theatre.
Some feel like a party that somehow never loses control.

Today, we’re joined by someone who runs that kind of energy — at scale.

Gianmarco Carla is Director of Operations UK for Big Mamma Group — one of the most recognisable and talked-about restaurant brands in Europe.

In London, that means overseeing rooms that are loud, joyful, theatrical — and relentlessly full.

Before stepping into that role, he ran those rooms himself.
He’s been in the middle of service — not just analysing it afterwards.

Before Big Mamma, he was Club General Manager at The Ned — a building that runs like a small city.

Before that, Soho House — rising from Floor Manager to Restaurant Manager to Club Manager, learning how culture, membership and standards intersect.

And before London, there was Italy.
Years running restaurants and clubs in Milano Marittima.
Starting as a supervisor.
Learning hospitality from the ground up.

Big Mamma is known for spectacle.
But spectacle only works when the engine underneath it is disciplined.

Gianmarco understands both.

Gianmarco, welcome to NO RESERVATION.

There’s a moment in hospitality when you stop just running a room…
and start seeing the whole operation.

Today, we’re joined by someone who has lived both sides of that shift.

Jamie Kerr began as a management trainee at Hilton in Glasgow — learning the discipline, the structure, the fundamentals.

He worked the floor.
He ran bars and restaurants.

Then came Gordon Ramsay Group.
Firmdale.
HIX.

At Soho House, he moved from Deputy General Manager to General Manager at Shoreditch House — where culture and standards are constantly on display.

From there, the perspective widened.

General Manager at MAMA Shelter.
Senior Vice President at PPHE Hotel Group — operating across multiple properties, teams and pressures.

And now, as Founder of Oranges & Lemons, he works from the outside — helping leaders sharpen standards, culture and clarity.

Jamie has seen hospitality from the inside out.
From service on the floor… to strategy at the top.

Jamie, welcome to NO RESERVATION.